Get your Mojo on!
Garlic, red-pepper flakes, and citrus give this Cuban mojo a little kick. Adding molasses to the marinade gives the pork a rich bronze hue and adds wonderful flavor to the tenderloin. This can also be made with chicken thighs. Wedges of orange and pineapple make for a colorful presentation. Marinate the pork overnight for maximum flavor. Serve with polenta or rice and beans for a complete meal.
2 tablespoons olive oil, more for grill
4 cloves garlic, minced
1/2 teaspoon red-pepper flakes
¼ cup chopped fresh mint
1 tablespoon fresh oregano, chopped or 1 ½ teaspoons dried oregano
¼ cup orange juice
1 tablespoon lime juice (about 1 lime)
2 tablespoons molasses (preferably dark)
2 pork tenderloins (about 2 pounds total), cut into 1 ½ -inch cubes *
1 large orange, preferably seedless, cut into 16 wedges
½ fresh pineapple cut into large chunks or 1 ½ cups canned or frozen pineapple chunks
Salt and freshly ground pepper, to taste
Extra orange wedges and pineapple chunks for garnish
In a zip-lock bag, combine oil, garlic, red-pepper flakes, mint, oregano, orange juice, lime juice, and molasses. Seal the bag and shake the ingredients to blend. Add the pork and toss with the marinade. Refrigerate at least 2 hours or up to 12 hours.
Heat a grill to medium heat (about 375 degrees). Clean and lightly oil hot grill. Thread pork, orange, and pineapple chunks onto skewers, reserving leftover marinade. Season with salt and pepper. Grill kebabs (with the cover closed) 3 to 5 minutes per side for medium. Keep an eye on the kebabs so they don’t burn.
Heat the reserved marinade to a boil. Drizzle over kebabs or pass with the kebabs, if desired. Garnish platter with extra orange and pineapple.
*Cut the pork tenderloin into 2-inch slices and cut each slice in half to make cubes.
Makes 6 Burgers
Recipe By Beth Hillson
Memorial Day signals the unofficial start of summer. It’s time to start your barbecues! Here’s one of my go-to recipes that is part of every barbecue at my house. Vary the add-ins and add-ons to suit your taste. Try adding chopped shiitake mushrooms when you sauté the onions. Top the burgers with fresh sauerkraut, tangy pickles or fruit slaw. Serve these with your favorite condiments, too. Whatever way you present these, they are sure to be a hit.
The secret is to use ground turkey. (I prefer the dark meat.) It pairs well with so many flavors. Sautéing the onions (and other veggies) first lends a nice punch to the burgers as well. Don’t forget to pick up some of your favorite gluten free buns.
1 small onion, chopped
1 tablespoon olive oil
3 slices gluten free bread
1 ½ pounds ground dark meat turkey
¼ cup flavorful gluten-free barbecue sauce, smoked or tangy is best, more to top burgers
1 cup shredded cheddar cheese
Salt and pepper to taste
6 gluten free hamburger rolls (Udi’s or Canyon Bakehouse are my two faves)
Heat a grill to medium heat or preheat oven to 375 degrees.
Set a large lightly oiled ovenproof skillet on the stovetop or on the grill and heat to medium high. Sauté onion (other veggies, too) in olive oil until soft and slightly caramelized. Set aside to cool. Keep the skillet handy. You’ll need it for the burgers.
Microwave bread for 30 to 45 seconds or just until soft. Tear into small pieces. In a large mixing bowl, combine bread pieces, ground turkey, barbecue sauce, cheese, and salt and pepper. Add onions (other veggies, too) and mix well.
Form into six burgers. Put the skillet back on the stovetop or on the grill. The skillet should still have a coating of oil. If not, add a tiny bit more (1 to 2 teaspoons). Add burgers and brown for about 3 minutes. Flip to brown the other side.
Close the lid on the grill to finish cooking the burgers, about 10 minutes or until they are no longer pink in the center or set skillet with burgers in the oven and bake 10 to 15 minutes or until center is no longer pink.
Here’s another way to grill the burgers: Start burgers in the cast iron skillet placed on the grill with the temperature set at medium heat. Cover the grill and cook for 5 minutes. The outside will become firm, preventing the burger from sticking to the grids. Turn the burgers onto the grid to grill and brown for an additional 10 minutes, flipping midway through.
Toast or warm rolls. Serve one burger on each roll with coleslaw and extra barbecue sauce.